Flavor development in peach fruit treated with 1-methylcyclopropene during shelf storage

Wang, Qin; Wei, Yingying; Jiang, Shu; Wang, Xingxing; Xu, Feng; Wang, Hongfei; Shao, Xingfeng

doi:10.1016/j.foodres.2020.109653

Cited by 34 publications

(14 citation statements)

References 41 publications

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“…The same results were also obtained from Empire apples and “D’Anjou” pears (Hewitt et al., 2020). Previous research on mangoes and peaches showed higher levels of CA and OA in fruits treated with 1‐MCP compared with controls (Razzaq et al., 2016; Wang et al., 2020). In 1‐MCP‐treated Nanguo pears, the accumulation of OA and CA might be due to the weakened aerobic respiration and reduced pyruvate level, which lead to the reduced consumption of CA and OA.…”

Section: Discussionmentioning

confidence: 83%

Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening

Bai

Zhang

et al. 2022

Journal of Food Biochemistry

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Section: Discussionmentioning

confidence: 83%

Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening

Bai

Zhang

et al. 2022

Journal of Food Biochemistry

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“…As an ethylene inhibitor, 1-Methylcyclopropene (1-MCP) can effectively delay fruit ripening and senescence (Wang, Wei, Jiang, et al, 2020;Yu et al, 2017). Wang, Wei, Chen, et al (2020) also supplied that 1-MCP could maintain fruit quality and reducing chilling injury in peach fruit during the cold storage.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…It can be seen that it is quite necessary to explore advanced storage methods to delay the emergence of respiratory peaks and postpone the quality deterioration. As an ethylene inhibitor, 1‐Methylcyclopropene (1‐MCP) can effectively delay fruit ripening and senescence (Wang, Wei, Jiang, et al, 2020; Yu et al, 2017). Wang, Wei, Chen, et al (2020) also supplied that 1‐MCP could maintain fruit quality and reducing chilling injury in peach fruit during the cold storage.…”

Section: Introductionmentioning

confidence: 99%

Quality maintenance of 1‐Methylcyclopropene combined with titanium dioxide photocatalytic reaction on postharvest cherry tomatoes

Liu

et al. 2022

Food Processing Preservation

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This study explored the effects of 1‐MCP combined with TPC treatment on bioactive compounds, odor, and ultrastructure of cherry tomatoes during postharvest storage. The results showed that the three treatments could all maintain the firmness, soluble solids, and titratable acidity content. It was noteworthy that TPC applied to cherry tomatoes had positive effects on removing off‐flavors and reducing accumulation of malondialdehyde, and it can better retain the lycopene content compared with 1‐MCP in the later storage period. In addition, the combined treatment was more effective than the control check, single 1‐MCP and single TPC, which can inhibit the respiration and ethylene production of cherry tomatoes, maintain the ascorbic acid content, and sustain the integrity of peel and pulp cell structure during postharvest storage. Our study concluded that 1‐MCP + TPC was a feasible technology that can enhance the effect of single 1‐MCP treatment and make up for the limitations of single treatment. Practical applications The moisture content of cherry tomatoes is higher than 90% so that cherry tomatoes are prone to softening, rot, and quality deterioration after harvest. They are typical climacteric fruits with obvious respiratory peaks. In the process of postharvest transportation and storage, intricate physiological and biochemical reactions occur in cells. A growing number of studies had shown that 1‐Methylcyclopropene had certain limitations. We used combined treatment, in order to enhance the effect of single 1‐Methylcyclopropene treatment and better guarantee the edible value and commodity value of postharvest cherry tomatoes. Our research showed that 1‐Methylcyclopropene combined with titanium dioxide photocatalytic treatment may become an advanced preservation technology, and can provide a new idea for improving the storage quality of postharvest cherry tomatoes.

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“…Among these preservation technologies, 1-MCP fumigation and refrigeration are frequently practiced because of their superior features, such as ease of operation and efficiency [ 6 ]. Wang et al [ 7 ] found that 1-MCP delayed the ripening of peach fruit at room temperature. Liu et al [ 8 ] used 1-MCP to fumigate peach fruit at 20 °C for 10 days; they found that 5 μL L −1 1-MCP effectively delayed ethylene production and the respiration rate of peach fruit.…”

Section: Introductionmentioning

confidence: 99%

Co-Application of 1-MCP and Laser Microporous Plastic Bag Packaging Maintains Postharvest Quality and Extends the Shelf-Life of Honey Peach Fruit

Peng

et al. 2022

Foods

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Honey peach (Prunus persica L.) is highly nutritious; it is an excellent source of sugars, proteins, amino acids, vitamins, and mineral elements. However, it is a perishable climacteric fruit that is difficult to preserve. In this study, “Feicheng” honey peach fruit was used as a test material to investigate the synergistic preservation effect of 1-methylcyclopropene (1-MCP) and laser microporous film (LMF). The peach fruits were fumigated for 24 h with 2 μL L−1 1-MCP, then packed in LMF. In comparison with the control treatment, 1-MCP + LMF treatment markedly decreased the respiration rate, weight loss, and rot rate of peach fruits. Moreover, the combination of 1-MCP and LMF suppressed the increase in soluble solids (SS) and reducing sugars (RS), as well as the decrease in titratable acid (TA) and ascorbic acid (AsA). The combined application also maintained a high protopectin content and low soluble pectin content; it reduced the accumulation of superoxide anions (O2−) and hydrogen peroxide (H2O2). Except in a few samples, the catalase (CAT) and ascorbate peroxidase (APX) activities were higher when treated by 1-MCP + LMF. Conversely, the phenylalanine deaminase (PAL), peroxidase (POD), lipase, lipoxygenase (LOX), polygalacturonase (PG), β-glucosidase, and cellulase (Cx) activities were lower than in the control. Furthermore, 1-MCP + LMF treatment reduced the relative abundances of dominant pathogenic fungi (e.g., Streptomyces, Stachybotrys, and Issa sp.). The combined treatment improved the relative abundances of antagonistic fungi (e.g., Aureobasidium and Holtermanniella). The results indicated that the co-application of 1-MCP and LMF markedly reduced weight loss and spoilage, delayed the decline of nutritional quality, and inhibited the physiological and biochemical metabolic activities of peach during storage. These changes extended its shelf-life to 28 days at 5 °C. The results provide a reference for the commercial application of this technology.

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Flavor development in peach fruit treated with 1-methylcyclopropene during shelf storage

Cited by 34 publications

References 41 publications

Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening

Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening

Quality maintenance of 1‐Methylcyclopropene combined with titanium dioxide photocatalytic reaction on postharvest cherry tomatoes

Co-Application of 1-MCP and Laser Microporous Plastic Bag Packaging Maintains Postharvest Quality and Extends the Shelf-Life of Honey Peach Fruit

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